Italian Bean Salad

Summertime salads... there are so many variations. I really like this one, because I love kidney beans and I think that the chicken broth brings something really interesting to the party. This is great on the day you make it, and even better a day later.

Ingredients:

2 cans of kidney beans (1 red + 1 white)
1 thinly sliced red onion
1 can of artichoke hearts, drained and sliced
¹/₃ cup pitted black olives, sliced (or not)
1 tsp dry oregano
¹/₂ tsp cornstarch
¹/₄ cup chicken stock
4 tbsp red wine vinegar
2 tbsp olive oil
salt and pepper to taste

Method:

In a large bowl mix the first 5 ingredients.
In a small saucepan mix the chicken stock and corn starch. Whisk over low heat until it starts to thicken and then cook 1-2 minutes more.
Whisk vinegar and oil into chicken stock, and then pour over bean mixture.
Toss to coat, then season to taste with salt and pepper.
Serve at room temp.

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